Peanut Sesame Stir-Fried Noodles with Broccoli

Name: Peanut Sesame Stir-Fried Noodles with Broccoli
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 quart (3800 ml) water, for boiling the noodles; 2 teaspoon (8 g) kosher salt, for the noodle water; 12 ounce (340 g) dried wheat noodles (lo mein, spaghetti-style Chinese noodles, or spaghetti), egg-free if you want them vegan; check the label; 12 ounce (340 g) broccoli, cut into bite-size florets (about 1½ inches / 4 cm), stems peeled and sliced ¼-inch thick; 3 tablespoon (45 ml) neutral oil (avocado, canola, or peanut); 4 clove (15 g) garlic, finely minced; 1 tablespoon (6 g) fresh ginger, peeled and finely grated; 4 whole (60 g) scallions, thinly sliced, white and green parts kept separate; ⅓ cup (85 g) creamy peanut butter, at room temperature, well stirred; 3 tablespoon (45 ml) soy sauce; 1 tablespoon (15 ml) unseasoned rice vinegar; 1 tablespoon (15 ml) maple syrup; 1 tablespoon (15 ml) toasted sesame oil; 1 teaspoon (2 g) red chili flakes, plus more to taste; ¼ cup (35 g) roasted unsalted peanuts, roughly chopped; 1 tablespoon (9 g) toasted sesame seeds

From the MyKitchenBank Kitchen

Chewy wheat noodles and charred-tender broccoli are tossed in a wok with a glossy, creamy peanut sauce spiked with toasted sesame oil and chili flakes. It's a fully vegan weeknight dinner that comes together in about 35 minutes.

Prep: 15 min
Cook: 22 min
Total: 37 min
Makes: 4 generous servings (about 2 cups each)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

4 quart (3800 ml) water, for boiling the noodles
2 teaspoon (8 g) kosher salt, for the noodle water
12 ounce (340 g) dried wheat noodles (lo mein, spaghetti-style Chinese noodles, or spaghetti), egg-free if you want them vegan; check the label
12 ounce (340 g) broccoli, cut into bite-size florets (about 1½ inches / 4 cm), stems peeled and sliced ¼-inch thick
3 tablespoon (45 ml) neutral oil (avocado, canola, or peanut)
4 clove (15 g) garlic, finely minced
1 tablespoon (6 g) fresh ginger, peeled and finely grated
4 whole (60 g) scallions, thinly sliced, white and green parts kept separate
For the sauce
⅓ cup (85 g) creamy peanut butter, at room temperature, well stirred
3 tablespoon (45 ml) soy sauce
1 tablespoon (15 ml) unseasoned rice vinegar
1 tablespoon (15 ml) maple syrup
1 tablespoon (15 ml) toasted sesame oil
1 teaspoon (2 g) red chili flakes, plus more to taste
To finish
¼ cup (35 g) roasted unsalted peanuts, roughly chopped
1 tablespoon (9 g) toasted sesame seeds

Equipment (6)

Large pot (6-quart / 5.7 L or bigger) for boiling noodles
14-inch (35 cm) wok or 12-inch (30 cm) deep skillet with a lid or large plate to cover
Medium mixing bowl and whisk
Colander
Wok spatula or large tongs
Liquid measuring cup (at least 1 cup / 240 ml)

Steps

Before you start

Put the pot of water on to boil first (step 1); you'll prep everything while it heats.
Stir-frying moves fast, so have the sauce, broccoli, and aromatics measured and within arm's reach before you light the wok.
Check your noodle package time. You'll cook them 1 minute short of it because they finish cooking in the wok.
Use a natural or regular creamy peanut butter at room temperature so it whisks smooth.

1
Boil the water
- Fill a large pot with 4 quarts (3.8 L) water, add the kosher salt, cover, and set over high heat.
- Prep the remaining ingredients while it comes to a full rolling boil.
+ Show details− Hide details
Ready when: Large bubbles break the surface constantly, even when stirred.
Tip: Salting the water seasons the noodles from within; the sauce alone won't do that.
2
Prep vegetables and aromatics
- Cut the broccoli into bite-size florets, peel the stems and slice them ¼ inch (6 mm) thick so they cook at the same pace.
- Mince the garlic, grate the ginger, and slice the scallions, keeping whites and greens in separate piles.
- Chop the peanuts.
- Set the garlic, ginger, and scallion whites together in one small bowl.
+ Show details− Hide details
Ready when: Florets are roughly uniform in size and everything is within reach of the stove.
Tip: Dry the broccoli well after washing; wet florets steam instead of sear.
3
Whisk the peanut sauce
- In a medium bowl, whisk the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and chili flakes until combined.
- It will look thick and slightly grainy at this point; that's normal.
- It loosens with noodle water later.
+ Show details− Hide details
Ready when: No streaks of peanut butter remain; the mixture is a uniform thick paste.
Tip: If the peanut butter is stiff, whisk in 1 tablespoon of hot water from the pot first.
4
Cook and drain noodles
- Add the noodles to the boiling water and stir to separate.
- Cook for 1 minute less than the package directions (usually 4–6 minutes).
- Before draining, scoop out 1 cup (240 ml) of the starchy cooking water.
- Drain the noodles in a colander, then toss them with 1 tablespoon of the neutral oil so they don't clump.
+ Show details− Hide details
Ready when: Noodles are flexible but still clearly firm in the center when bitten (al dente).
Tip: Don't rinse the noodles; the surface starch helps the sauce cling.
5
Sear and steam broccoli
- Heat a wok or deep skillet over high heat for 1 minute until it just begins to smoke.
- Add the remaining 2 tablespoons oil and swirl to coat.
- Add the broccoli in a single layer and cook, stirring only every 30 seconds, for 3 minutes until browned in spots.
- Pour in ¼ cup (60 ml) of the reserved noodle water, cover immediately, and steam for 2 minutes.
+ Show details− Hide details
Ready when: Broccoli is bright green, charred in spots, and a knife tip slides into a stem with slight resistance.
Tip: Stand back when adding the water; it will spit and steam sharply.
6
Bloom the aromatics
- Uncover and push the broccoli to the sides of the wok.
- Reduce heat to medium-high, add the garlic, ginger, and scallion whites to the center, and stir constantly for 30 seconds.
- Then toss everything together.
+ Show details− Hide details
Ready when: Raw garlic smell turns fragrant and sweet; garlic is pale gold, not brown.
Tip: If the wok looks dry or the garlic darkens quickly, lift it off the heat for a few seconds.
7
Toss noodles with sauce
- Add the noodles to the wok, then pour the peanut sauce over them along with ½ cup (120 ml) of the reserved noodle water.
- Using tongs or a spatula, toss and lift continuously for 2 minutes so the sauce loosens, coats every strand, and the noodles heat through.
+ Show details− Hide details
Ready when: The sauce is glossy and clings to the noodles with no pooling liquid, and noodles are hot throughout.
Tip: The sauce tightens as it sits; add more noodle water 1–2 tablespoons at a time if it looks pasty.
8
Adjust and finish
- Turn off the heat.
- Stir in most of the scallion greens.
- Taste and adjust: add a splash of the remaining noodle water if it's thick, a pinch more chili flakes for heat, or a small splash of soy sauce if it needs more salt.
+ Show details− Hide details
Ready when: Noodles taste balanced: nutty, salty, slightly sweet, with a tangy, spicy finish.
9
Garnish and serve
- Divide the noodles among 4 bowls.
- Top with the chopped peanuts, sesame seeds, and the remaining scallion greens.
- Serve right away while hot.
+ Show details− Hide details
Tip: Add the peanuts at the table for the best crunch.

Good to know

Tips

Cook the noodles 1 minute under so they stay chewy rather than soft after tossing in the hot wok.
Reserved noodle water is the key to a silky sauce; its starch helps emulsify the peanut butter instead of letting it turn oily.
For more protein, add 1 cup (about 150 g) shelled edamame to the pot for the last 2 minutes of noodle cooking, or stir-fry cubed pressed tofu before the broccoli.
A hot wok is vital for charring; if your pan is smaller than 12 inches, cook the broccoli in two batches.

Make ahead

"The sauce can be whisked up to 5 days ahead and refrigerated in a jar; let it come to room temperature and loosen with a splash of hot water before using. Broccoli can be cut up to 2 days ahead and stored in the fridge."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days; the noodles absorb sauce, so reheat in a skillet over medium heat with 1–2 tablespoons water, tossing 3–4 minutes until hot, or eat cold as a salad. Freezer: not recommended, as broccoli turns soft and the noodles become mushy."

Substitutions

creamy peanut butter → Tahini or almond butter. Tahini gives a more bitter, sesame-forward sauce; add an extra teaspoon of maple syrup. Not safe for peanut allergy guests only if using peanut garnish, so omit peanuts too.
dried wheat noodles (lo mein, spaghetti-style Chinese noodles, or spaghetti) → Spaghetti, linguine, or fresh udon. Cook according to the package, 1 minute short. Fresh udon needs only 2–3 minutes.
soy sauce → Tamari. Use tamari with rice noodles or gluten-free spaghetti for a fully gluten-free dish.
maple syrup → Light brown sugar. Use 2 teaspoons packed; whisk well so it dissolves.